Gluten-Free Orange Chicken

There’s something about orange chicken that just hits different. It’s crispy, sticky, tangy, and sweet all at once—and when you get that perfect bite with just the right amount of sauce? Game over. But if you’re gluten-free or cooking for someone who is, takeout can feel like a no-go. That’s why I had to make my own copycat Panda Express orange chicken—but gluten-free, and honestly… you can’t tell the difference. Confirmed by non gluten-free eaters!

Why This Orange Chicken is So Special

To keep this recipe totally gluten-free without sacrificing flavor or texture, I use King Arthur’s 1:1 gluten-free flour. It’s hands-down my favorite for frying because it gives that perfect golden crunch. And instead of traditional soy sauce, which contains wheat, I use coconut aminos. Not only is it gluten-free, but it also adds a subtle natural sweetness that works so well with the tangy orange glaze.

Making the Perfect Orange Glaze

Let’s start with the glaze because that’s the magic of this dish. In a saucepan, combine coconut aminos, orange juice, rice vinegar, brown sugar, sesame oil, minced garlic, ginger paste, and red pepper flakes. Let it come to a simmer on medium heat until everything is fragrant and the sugar has dissolved. Reduce the heat to low. In a small bowl, whisk together a little water and cornstarch, then pour this mixture into the saucepan while stirring. It’ll thicken up and become a glossy, sticky sauce that’s perfect for coating those crispy chicken pieces. Once it’s ready, turn off the heat and set it aside.

The Secret Hack: Breading Chicken Faster

Now, let’s talk chicken. I prefer boneless, skinless chicken thighs because they stay juicy inside even after frying, but you can use breast meat if you prefer. Cut the thighs into bite-sized pieces. Here’s my secret hack for breading: first, combine the gluten-free flour, cornstarch, salt, and black pepper in a large Ziploc bag and shake it to mix everything together. Then, dip the chicken pieces into a bowl with beaten eggs, ensuring they’re fully coated. Once coated in egg, throw the chicken pieces into the Ziploc bag with the dry ingredients and shake it all around. This method is not only faster but also keeps things tidy, making sure every piece gets that perfect, crispy breading.

Frying the Chicken

Next up: frying! Heat up some vegetable oil in a pot over medium heat until it hits about 350°F. To test if the oil is ready, drop in a little bit of flour—it should sizzle immediately. Fry the chicken in batches, making sure not to overcrowd the pot. Each batch should take about 5 to 6 minutes to turn golden brown and crispy on the outside while staying perfectly cooked inside. Once the chicken’s done, transfer it to a wire rack or paper towel-lined plate to drain any excess oil.

Tossing in the Glaze

The moment you’ve been waiting for: tossing the hot, crispy chicken in that beautiful, sticky orange glaze. You want every piece to be coated and glistening, like it just came out of your favorite takeout spot—but better because you made it yourself. I just add the fried chicken pieces into a large bowl, pour in the warm orange sauce, and toss it all together gently. If you’re feeling extra, garnish with some green onions and sesame seeds for a little extra flair. Serve it over jasmine rice to enjoy!

Craving More Copycats? Try These Recipes Out!

• Taco Bell Crunchwrap Supreme
• McDonald’s McChicken
• Olive Garden Chicken Gnocchi Soup
• Magnolia Bakery Banana Pudding
• Cava Spicy Lamb Meatballs

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

To see more recipes and behind the scenes, follow along on Instagram and Youtube! I’m also now on Pinterest pinning away so stop by and see what’s up.